Filefish

Sushi Yamazato

The filefish's diamond-shaped body has a humorous appearance that contrasts sharply with its refined taste and short season. The Japanese name for it, "kawahagi", comes from the fact that its thick, rough skin can be peeled off rather easily, revealing clear white meat that is vastly different than its outer appearance.
The best part is enjoying the chewy texture and elegant taste of the meat together with the mellow flavor of the liver, known as the "foie gras of the sea".

 


<Comment from Sushi Chef Usuba>

Filefish is in season twice a year: once in the summer and again from the end of autumn through the first half of winter. It already has a liver that is bulging from its stomach, but if it grows too much, then it will start to lose weight in meat, which may be why the seasons for this fish are so short. After peeling the outer skin, and then the thin layer of skin under that, and salting it will bring out the flavor of the fish, bringing it to "life", if you will. The liver is often served marinated in soy sauce, but at Sushi Yamazato you can enjoy the liver and the meat of the fish mixed in together for a truly wonderful taste.

Filefish is in season twice a year: once in the summer and again from the end of autumn through the first half of winter. It already has a liver that is bulging from its stomach, but if it grows too much, then it will start to lose weight in meat, which may be why the seasons for this fish are so short. After peeling the outer skin, and then the thin layer of skin under that, and salting it will bring out the flavor of the fish, bringing it to "life", if you will. The liver is often served marinated in soy sauce, but at Sushi Yamazato you can enjoy the liver and the meat of the fish mixed in together for a truly wonderful taste.


*Included in lunch and dinner course menus, and also available in chef’s choice meals.